CN102876540A - Black soybean wine and preparation method thereof - Google Patents
Black soybean wine and preparation method thereof Download PDFInfo
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- CN102876540A CN102876540A CN2012103949368A CN201210394936A CN102876540A CN 102876540 A CN102876540 A CN 102876540A CN 2012103949368 A CN2012103949368 A CN 2012103949368A CN 201210394936 A CN201210394936 A CN 201210394936A CN 102876540 A CN102876540 A CN 102876540A
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Abstract
The invention relates to a black soybean wine and a preparation method of the black soybean wine. The preparation method of the black soybean wine comprises the following steps of: cleaning black soybean raw materials, soaking, grinding into thick liquid, adding sugar content and acid content after the enzymolysis is carried out by adding the protease, fermenting in an inoculating way, filtering, and ageing. When the temperature is 20 DEG C, the alcoholicity is 8-10 degrees, the total sugar is less than or equal to 5g/L counted by glucose, and the total acid content is 2-4g/L counted by lactic acid. The black soybean wine is low in alcoholicity, and suitable for all ages, and has the functions of detumescence and descending qi, moistening lung, heating and drying, activating blood and promoting diuresis, dispelling wind and removing numbness, enriching blood and calming nerves, improving eyesight and tonifying spleen, reinforcing kidney and tonifying qi, clearing away heat and toxic materials, nourishing and tonifying blood, tonifying deficiency and blacking hair.
Description
Technical field
The present invention relates to a kind of Semen sojae atricolor wine, mainly is by Semen sojae atricolor being carried out behind the defibrination effective constituent in the enzyme-added lixiviate Semen sojae atricolor, utilizing protein, polypeptide, the abundant vat liquor ferment wine brewing of amino acid equal size.The Semen sojae atricolor wine of brew, the style of existing fermented wine also has the nutrition and health care function of Semen sojae atricolor.
Background technology
Semen sojae atricolor has high protein, characteristic low in calories, and protein content is rich in 8 kinds of necessary acid contents of 18 seed amino acids, particularly human body up to 36%～40%, and is also higher than the high protein standard of U.S. FDA regulation.The in addition vegetalitas sterol that includes of Semen sojae atricolor, can with other food in the steroid absorption of vying each other, and accelerate the discharge of steroid in the ight soil, avoid too much accumulation of cholesterol in human body, energy vessel softening, skin care, delay senility, particularly useful to patients such as hypertension, heart troubles.Semen sojae atricolor rich in vitamin E, anthocyanidin and isoflavones, these compositions have resistance of oxidation, and vitamin-E energy Mulberry Extract becomes the interior outermost layer of body and prevents the protective layer of oxidation; The red cyanidin that black soybean coat discharges can be removed interior free yl, and is better at acid (during gastric acid secretion) anti-oxidant activity, and then invigorates; Isoflavones has confirmed the tool different physiological roles, such as: preventing osteoporosis disease, anti-cancer and anti-oxidant.So Semen sojae atricolor can be used on the health food and beverage of specified disease.Semen sojae atricolor also contains abundant vitamins B group, is the required nutritive ingredient of skin maintenance, and especially it contains the pantothenic acid of volume, to crow send out do not bleach also helpful.In addition, also contain the trace elements such as the mineral substance such as more calcium, phosphorus, iron and zinc, copper, magnesium, molybdenum, selenium, fluorine, these elements can help delaying human body caducity, blood viscosity lowering.Traditional Chinese medicine thinks, Semen sojae atricolor be a kind of not only cheaply but also help anti-ageingly, have doctor's food with the food of the specific function for the treatment of.
Natural bioactivity substance is more and more extensive in the application of the industries such as medicine and food in the Semen sojae atricolor, and the Semen sojae atricolor product is just presenting diversified development trend.The Semen sojae atricolor food of producing at present and developing mainly contains Semen sojae atricolor powder, fermented soya bean, Semen sojae atricolor vinegar, Semen sojae atricolor breast, Semen sojae atricolor ourishing rice flour, and Semen sojae atricolor wine has no report.The present invention relates to a kind of Semen sojae atricolor wine, this invents not only for the low alcohol industry has increased the newcomer, has also opened up new approach for the deep processing and utilization of Semen sojae atricolor.
Summary of the invention
In view of above-mentioned present situation, the objective of the invention is the needs for the consumption tide that satisfies present people-natural, nutrition, health care, safety, health, and provide a kind of fragrance with fermented-milk and fermented wine, the nutrition and health care function that Semen sojae atricolor is arranged again, and the wine degree is low, and bright and lustrous bright, entrance is sweet, do not sting larynx, the higher authorities do not integrate the multi-functional beverage of nutrition, health care, medical treatment-low Semen sojae atricolor wine.
Alcoholic strength is 8～10 ° during 20 ℃ of this Semen sojae atricolor wine, with glucose meter total reducing sugar amount≤5g/L, in lactic acid total acid content 2～4g/L.
Method of the present invention is:
1, raw material: choose full maturation, without insect pest, without the Semen sojae atricolor that goes mouldy.
Batching: milk-acid bacteria, yeast, papoid, flavor protease, white sugar, citric acid, sulfurous acid.
2, raw materials pretreatment: filter out foreign particle, earth, metals etc. clean twice, with 4 times of water soaking 8～10h to the Semen sojae atricolor quality.For improving the bad flavor of pulping rate, elimination Semen sojae atricolor, add 0.5% NaHCO during immersion
3
3, defibrination: soaked soybean is added the water mill slurry in 1: 10 ratio.
4, enzymolysis: add papoid and flavor protease that 3% equal proportion is mixed in the slurries, 60 ℃ of lower hydrolysis 6h, 95 ℃ of lower heating 15min enzyme that goes out.
5, adjust: adjusting soya-bean milk enzymolysis solution sugar degree is 8%; Or with the enzymolysis solution filtration, adjusting the filtrate sugar degree is 8%; Or to adjust soya-bean milk enzymolysis solution sugar degree be 18%～20%, with citric acid solution adjust pH to 3.4, adds the sulfurous gas of 90～120mg/L, stirs; Or with the enzymolysis solution filtration, adjusting the filtrate sugar degree is 18%～20%, with citric acid solution adjust pH to 4.6, adds the sulfurous gas of 90～120mg/L, stirs.
6, inoculation fermentation: sugar degree is that the milk-acid bacteria of inoculation 3% in 8% the enzymolysis solution carries out lactic fermentation 4～6h after adjustment, and the controlled fermentation temperature is 42 ℃ between yeast phase; Lactic fermentation finishes again sugaring, and to adjust sugar degree be 10～12%, adds the sulfurous gas of 60～90mg/L, stirs, and inoculates 0.3% activation yeast and carry out zymamsis, and the controlled fermentation temperature stirs 4 times below 30 ℃ every day between yeast phase.Or sugar degree is to inoculate simultaneously 3% milk-acid bacteria and 0.3% activation saccharomycetes to make fermentation in 18%～20% the enzymolysis solution after adjustment, and the controlled fermentation temperature is 32 ℃ between yeast phase, stirs every day 4 times.Or sugar degree is only to inoculate 0.4% activation saccharomycetes to make fermentation in 18%～20% the enzymolysis solution after adjustment, and the controlled fermentation temperature stirs 4 times below 30 ℃ every day between yeast phase.
7, filter: the fermented liquid residual sugar is down to below 2%, filters, and filtrate is put into container and entered ageing.
8, ageing: temperature is controlled at 10～15 ℃, relative humidity 85%～90%, during fall bucket, add bucket and clarifying treatment, filter and to get new wine.
9, blend allotment: measure pol, wine degree, the acidity of new wine, adjust to respectively prescribed value according to the physical and chemical index of finished product.
10, filtration, packing, sterilization: with filtrate bottling sealing, 121 ℃ of sterilization 15min, the code that is up to the standards, vanning, warehouse-in.
Among the present invention, the raw material of indication is Semen sojae atricolor, the market outsourcing.
Among the present invention, the batching milk-acid bacteria of indication, yeast, papoid, flavor protease,
White sugar, citric acid, sulfurous acid are for meeting the national standard product.
In a word, the present invention is the needs of the consumption tide that satisfies present people-natural, nutrition, health care, safety, health, the employing Semen sojae atricolor is raw material, behind defibrination, add protease hydrolysis, make not only that proteolysis becomes amino acid and polypeptide in the soya-bean milk, improve its absorption rate, simultaneously because the increase of aminoacids content in the soya-bean milk, for the Yeast Growth breeding provides requisite nutritive substance, promoted the fermentation of yeast, make the flavour of fermented wine brighter refreshing, pure and mild; The alcohol that produces of also avoiding fermenting makes the protein coagulating in the soya-bean milk, improves the stability of product.Simultaneously, utilize milk-acid bacteria and saccharomycetic symbiotic relationship during fermentation, lactobacillus-fermented is when being adapted to the sour environment of saccharomycetic breeding fermentation, and yeast begins zymamsis, can reduce the consumption of sulfurous gas, flavour and the fragrance that improves product is also played an important role.This product unique flavor, palatability is strong.Not only keep nutritive ingredient and the functional ingredient of Semen sojae atricolor, and increased the beneficiating ingredient that microbial fermentation produces.Compare with brewing spirit, save food, the wine degree is low, and is nutritious, all-ages, has that the detumescence therapeutic method to keep the adverse qi flowing downward, moistening lung are scorching, activating blood and promoting diuresis, wind expelling stagnation removing, blood-enriching tranquillizing, the invigorating the spleen that makes eye bright, kidney tonifying benefit are cloudy, clearing heat and detoxicating, nourish strong blood, the function of qi-restoratives crow.
Embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1
1, raw material: choose full maturation, without insect pest, without the Semen sojae atricolor that goes mouldy.
Batching: milk-acid bacteria, yeast, papoid, flavor protease, white sugar, citric acid, sulfurous acid.
2, raw materials pretreatment: filter out foreign particle, earth, metals etc. clean twice, with 4 times of water soaking 8～10h to the Semen sojae atricolor quality.For improving the bad flavor of pulping rate, elimination Semen sojae atricolor, add 0.5% NaHCO during immersion
3
3, defibrination: soaked soybean is added the water mill slurry in 1: 10 ratio
4, enzymolysis: add papoid and flavor protease that 3% equal proportion is mixed in the soya-bean milk, 60 ℃ of lower hydrolysis 6h, 95 ℃ of lower heating 15min enzyme that goes out.
5, adjust: adjusting soya-bean milk enzymolysis solution sugar degree is 8%.
6, inoculation fermentation: the milk-acid bacteria of inoculation 3% carries out lactic fermentation 4～6h after adjusting, and the controlled fermentation temperature is 42 ℃ between yeast phase; It is 10～12% that sugar degree is adjusted in the fermentation ends sugaring, adds the sulfurous gas of 60～90mg/L, stirs, and inoculates 0.3% activation yeast and carries out zymamsis, and the controlled fermentation temperature stirs 4 times below 30 ℃ every day between yeast phase.
7, squeeze and filter: the fermented liquid residual sugar is down to below 5%, and squeeze and filter gets former wine;
8, secondary fermentation: the sulfurous gas of the 30mg/L that adds in the former wine, product temperature control is at 20 ℃, sealed fermenting.
9, filter: the fermented liquid residual sugar is down to below 0.5%, filters, and filtrate is put into container and entered ageing.
10, ageing: temperature is controlled at 15 ℃, relative humidity 90%, during fall bucket, add bucket and clarifying treatment, filter and to get new wine.
11, blend allotment: measure pol, wine degree, the acidity of new wine, adjust to respectively prescribed value according to the physical and chemical index of finished product.
12, filtration, packing, sterilization: with filtrate bottling sealing, 121 ℃ of sterilization 15min, the code that is up to the standards, vanning, warehouse-in.
Quality standard
This product wine is faint yellow, and is as clear as crystal, without visible impurity, and unique flavor, beans are fragrant, fermentation is fragrant harmonious, namely kept nutritive ingredient and the functional ingredient of Semen sojae atricolor, and increased the beneficiating ingredient that microbial fermentation produces, and integrate nutrition, health care, medical treatment.Alcoholic strength (20 ℃) is 8～10 °, with glucose meter total reducing sugar amount≤5g/L, in lactic acid total acid content 2～4g/L.
Embodiment 2
1, raw material: choose full maturation, without insect pest, without the Semen sojae atricolor that goes mouldy.
Batching: milk-acid bacteria, yeast, papoid, flavor protease, white sugar, citric acid, sulfurous acid.
2, raw materials pretreatment: filter out foreign particle, earth, metals etc. clean twice, with 4 times of water soaking 8～10h to the Semen sojae atricolor quality.For improving the bad flavor of pulping rate, elimination Semen sojae atricolor, add 0.5% NaHCO during immersion
3
3, defibrination: soaked soybean is added the water mill slurry in 1: 10 ratio
4, enzymolysis: add papoid and flavor protease that 3% equal proportion is mixed in the soya-bean milk, 60 ℃ of lower hydrolysis 6h, 95 ℃ of lower heating 15min enzyme that goes out, enzymolysis solution filters to get filtrate.
5, adjust: adjusting the filtrate sugar degree is 8%.
6, inoculation fermentation: the milk-acid bacteria of inoculation 3% carries out lactic fermentation 4～6h after adjusting, and the controlled fermentation temperature is 42 ℃ between yeast phase; It is 10～12% that sugar degree is adjusted in the fermentation ends sugaring, adds the sulfurous gas of 60～90mg/L, stirs, and inoculates 0.3% activation yeast and carries out zymamsis, and the controlled fermentation temperature stirs 4 times below 30 ℃ every day between yeast phase.
7, filter: the fermented liquid residual sugar is down to below 2%, filters, and filtrate is put into container and entered ageing.
8, ageing: temperature is controlled at 10～15 ℃, relative humidity 85%～90%, during fall bucket, add bucket and clarifying treatment, filter and to get new wine.
9, blend allotment: measure pol, wine degree, the acidity of new wine, adjust to respectively prescribed value according to the physical and chemical index of finished product.
10, filtration, packing, sterilization: with filtrate bottling sealing, 121 ℃ of sterilization 15min, the code that is up to the standards, vanning, warehouse-in.
Quality standard
This product wine is faint yellow, and is as clear as crystal, unique flavor, and beans are fragrant, fermentation is fragrant harmonious, and entrance is sweet, does not sting larynx, and the higher authorities do not integrate nutrition, health care, medical treatment.Alcoholic strength (20 ℃) is 8～10 °, with glucose meter total reducing sugar amount≤5g/L, in lactic acid total acid content 2～4g/L.
Embodiment 3
1, raw material: choose full maturation, without insect pest, without the Semen sojae atricolor that goes mouldy.
Batching: milk-acid bacteria, yeast, papoid, flavor protease, white sugar, citric acid, sulfurous acid.
2, raw materials pretreatment: filter out foreign particle, earth, metals etc. clean twice, with 4 times of water soaking 8～10h to the Semen sojae atricolor quality.For improving the bad flavor of pulping rate, elimination Semen sojae atricolor, add 0.5% NaHCO during immersion
3
3, defibrination: soaked soybean is added the water mill slurry in 1: 10 ratio
4, enzymolysis: add papoid and flavor protease that 3% equal proportion is mixed in the soya-bean milk, 60 ℃ of lower hydrolysis 6h, 95 ℃ of lower heating 15min enzyme that goes out.
5, adjust: adjusting soya-bean milk enzymolysis solution sugar degree is 18%～20%, with citric acid solution adjust pH to 4.6, adds the sulfurous gas of 90～120mg/L, stirs.
6, inoculation fermentation: inoculate simultaneously 3% milk-acid bacteria and 0.3% activation saccharomycetes to make fermentation after the adjustment, the controlled fermentation temperature is 32 ℃ between yeast phase, stirs every day 4 times.
7, squeeze and filter: the fermented liquid residual sugar is down to below 5%, and squeeze and filter gets former wine;
8, secondary fermentation: the sulfurous gas of the 30mg/L that adds in the former wine, product temperature control is at 20 ℃, sealed fermenting.
9, filter: the fermented liquid residual sugar is down to below 0.5%, filters, and filtrate is put into container and entered ageing.
10, ageing: temperature is controlled at 15 ℃, relative humidity 90%, during fall bucket, add bucket and clarifying treatment, filter and to get new wine.
11, blend allotment: measure pol, wine degree, the acidity of new wine, adjust to respectively prescribed value according to the physical and chemical index of finished product.
12, filtration, packing, sterilization: with filtrate bottling sealing, 121 ℃ of sterilization 15min, the code that is up to the standards, vanning, warehouse-in.
Quality standard
This product wine is faint yellow, and is as clear as crystal, and fermented soybean milk fragrance is light, and the fermentation aroma is slightly dense, and it is coarse that mouthfeel shows slightly.Alcoholic strength (20 ℃) is 8～10 °, with glucose meter total reducing sugar amount≤5g/L, in lactic acid total acid content 2～4g/L.
Embodiment 4
1, raw material: choose full maturation, without insect pest, without the Semen sojae atricolor that goes mouldy.
Batching: milk-acid bacteria, yeast, papoid, flavor protease, white sugar, citric acid, sulfurous acid.
2, raw materials pretreatment: filter out foreign particle, earth, metals etc. clean twice, with 4 times of water soaking 8～10h to the Semen sojae atricolor quality.For improving the bad flavor of pulping rate, elimination Semen sojae atricolor, add 0.5% NaHCO during immersion
3
3, defibrination: soaked soybean is added the water mill slurry in 1: 10 ratio
4, enzymolysis: add papoid and flavor protease that 3% equal proportion is mixed in the soya-bean milk, 60 ℃ of lower hydrolysis 6h, 95 ℃ of lower heating 15min enzyme that goes out, enzymolysis solution filters to get filtrate.
5, adjust: adjusting the filtrate sugar degree is 18%～20%, with citric acid solution adjust pH to 4.6, adds the sulfurous gas of 90～120mg/L, stirs.
6, inoculation fermentation: inoculate simultaneously 3% milk-acid bacteria and 0.3% activation saccharomycetes to make fermentation after the adjustment, the controlled fermentation temperature is 32 ℃ between yeast phase, stirs every day 4 times.
7, filter: the fermented liquid residual sugar is down to below 2%, filters, and filtrate is put into container and entered ageing.
8, ageing: temperature is controlled at 10～15 ℃, relative humidity 85%～90%, during fall bucket, add bucket and clarifying treatment, filter and to get new wine.
9, blend allotment: measure pol, wine degree, the acidity of new wine, adjust to respectively prescribed value according to the physical and chemical index of finished product.
10, filtration, packing, sterilization: with filtrate bottling sealing, 121 ℃ of sterilization 15min, the code that is up to the standards, vanning, warehouse-in.
Quality standard
This product wine is faint yellow, and is as clear as crystal, unique flavor, fresh taste, pure and mild does not sting larynx, the higher authorities not, not only contain Semen sojae atricolor nutritive substance, and have the health promoting beverage of fermented wine fragrance.Alcoholic strength (20 ℃) is 8～10 °, with glucose meter total reducing sugar amount≤5g/L, in lactic acid total acid content 2～4g/L.
Embodiment 5
1, raw material: choose full maturation, without insect pest, without the Semen sojae atricolor that goes mouldy.
Batching: milk-acid bacteria, yeast, papoid, flavor protease, white sugar, citric acid, sulfurous acid.
2, raw materials pretreatment: filter out foreign particle, earth, metals etc. clean twice, with 4 times of water soaking 8～10h to the Semen sojae atricolor quality.For improving the bad flavor of pulping rate, elimination Semen sojae atricolor, add 0.5% NaHCO during immersion
3
3, defibrination: soaked soybean is added the water mill slurry in 1: 10 ratio
4, enzymolysis: add papoid and flavor protease that 3% equal proportion is mixed in the soya-bean milk, 60 ℃ of lower hydrolysis 6h, 95 ℃ of lower heating 15min enzyme that goes out.
5, adjust: adjusting soya-bean milk enzymolysis solution sugar degree is 18%～20%, with citric acid solution adjust pH to 4.6, adds the sulfurous gas of 90～120mg/L, stirs
6, inoculation fermentation: the activation saccharomycetes to make fermentation of inoculation 0.4% after adjusting, the controlled fermentation temperature stirs 4 times below 30 ℃ every day between yeast phase.
7, squeeze and filter: the fermented liquid residual sugar is down to below 5%, and squeeze and filter gets former wine;
8, secondary fermentation: the sulfurous gas of the 30mg/L that adds in the former wine, product temperature control is at 20 ℃, sealed fermenting.
9, filter: the fermented liquid residual sugar is down to below 0.5%, filters, and filtrate is put into container and entered ageing.
10, ageing: temperature is controlled at 15 ℃, relative humidity 90%, during fall bucket, add bucket and clarifying treatment, filter and to get new wine.
11, blend allotment: measure pol, wine degree, the acidity of new wine, adjust to respectively prescribed value according to the physical and chemical index of finished product.
12, filtration, packing, sterilization: with filtrate bottling sealing, 121 ℃ of sterilization 15min, the code that is up to the standards, vanning, warehouse-in.
Quality standard
This product wine is faint yellow, and as clear as crystal, aroma is strong, and the wine degree is low, and aftertaste is slightly pained.Alcoholic strength (20 ℃) is 8～10 °, with glucose meter total reducing sugar amount≤5g/L, in lactic acid total acid content 2～4g/L.
Embodiment 6
1, raw material: choose full maturation, without insect pest, without the Semen sojae atricolor that goes mouldy.
Batching: milk-acid bacteria, yeast, papoid, flavor protease, white sugar, citric acid, sulfurous acid.
2, raw materials pretreatment: filter out foreign particle, earth, metals etc. clean twice, with 4 times of water soaking 8～10h to the Semen sojae atricolor quality.For improving the bad flavor of pulping rate, elimination Semen sojae atricolor, add 0.5% NaHCO during immersion
3
3, defibrination: soaked soybean is added the water mill slurry in 1: 10 ratio
4, enzymolysis: add papoid and flavor protease that 3% equal proportion is mixed in the soya-bean milk, 60 ℃ of lower hydrolysis 6h, 95 ℃ of lower heating 15min enzyme that goes out, enzymolysis solution filters to get filtrate.
5, adjust: adjusting the filtrate sugar degree is 18%～20%, with citric acid solution adjust pH to 4.6, adds the sulfurous gas of 90～120mg/L, stirs.
6, inoculation fermentation: the activation saccharomycetes to make fermentation of inoculation 0.4% after adjusting, the controlled fermentation temperature stirs 4 times below 30 ℃ every day between yeast phase.
7, filter: the fermented liquid residual sugar is down to below 2%, filters, and filtrate is put into container and entered ageing.
8, ageing: temperature is controlled at 10～15 ℃, relative humidity 85%～90%, during fall bucket, add bucket and clarifying treatment, filter and to get new wine.
9, blend allotment: measure pol, wine degree, the acidity of new wine, adjust to respectively prescribed value according to the physical and chemical index of finished product.
10, filtration, packing, sterilization: with filtrate bottling sealing, 121 ℃ of sterilization 15min, the code that is up to the standards, vanning, warehouse-in.
Quality standard
This product wine is faint yellow, and is as clear as crystal, and beany flavour is light, wine flavour is dense.Alcoholic strength (20 ℃) is 8～10 °, with glucose meter total reducing sugar amount≤5g/L, in lactic acid total acid content 2～4g/L.
Claims (9)
1. Semen sojae atricolor wine, it is characterized in that: alcoholic strength is 8～10 ° in the time of 20 ℃, with glucose meter total reducing sugar amount≤5g/L, in lactic acid total acid content 2～4g/L.
2. Semen sojae atricolor method for preparing medicated wine is specially: Semen sojae atricolor through cleaning, immersion, defibrination, add protease hydrolyzed and contain sugared acid content by adjustment, carry out inoculation fermentation, filtration, ageing.It is characterized in that: enzymolysis process is: Semen sojae atricolor gets soya-bean milk with quality than in 1: 10 ratio defibrination, adds papoid and flavor protease that 3% equal proportion is mixed in the soya-bean milk, 60 ℃ of lower hydrolysis 6h, 95 ℃ of lower heating 15min enzyme that goes out; Adjustment process is: adjusting soya-bean milk enzymolysis solution sugar degree is 8%; The inoculation fermentation process is: the milk-acid bacteria of inoculation 3% carries out lactic fermentation 4～6h in the enzymolysis solution after adjustment, and the controlled fermentation temperature is 42 ℃ between yeast phase; Lactic fermentation finishes again sugaring, and to adjust sugar degree be 10～12%, adds the sulfurous gas of 60～90mg/L, stirs, and inoculates 0.3% activation yeast and carry out zymamsis, and the controlled fermentation temperature stirs 4 times below 30 ℃ every day between yeast phase; Filtration procedure is: the fermented liquid residual sugar is down to below 2% and is filtered, and filtrate is put into container; Traditional aging process is: temperature is controlled at 10～15 ℃, relative humidity 85%～90%, during fall bucket, add bucket and clarifying treatment, filter and to get new wine.
3. Semen sojae atricolor method for preparing medicated wine as claimed in claim 2, it is characterized in that: described adjustment process can change into: the soya-bean milk enzymolysis solution is filtered, and adjusting the filtrate sugar degree is 8%.
4. Semen sojae atricolor method for preparing medicated wine as claimed in claim 2, it is characterized in that: described adjustment process can change into: adjusting soya-bean milk enzymolysis solution sugar degree is 18%～20%, with citric acid solution adjust pH to 4.6, adds the sulfurous gas of 90～120mg/L, stirs.
5. such as claim 2 or 4 described Semen sojae atricolor method for preparing medicated wine, it is characterized in that: described adjustment process can change into: the soya-bean milk enzymolysis solution is filtered, and adjusting the filtrate sugar degree is 18%～20%, with citric acid solution adjust pH to 4.6, add the sulfurous gas of 90～120mg/L, stir.
6. such as claim 2 or 4 or 5 described Semen sojae atricolor method for preparing medicated wine, it is characterized in that: described inoculation fermentation process can change into: sugar degree is to inoculate simultaneously 3% milk-acid bacteria and 0.3% activation saccharomycetes to make fermentation in 18%～20% the enzymolysis solution after adjustment, the controlled fermentation temperature is 32 ℃ between yeast phase, stirs every day 4 times.
7. such as claim 2 or 4 or 5 described Semen sojae atricolor method for preparing medicated wine, it is characterized in that: described inoculation fermentation process can change into: sugar degree is only to inoculate 0.4% activation saccharomycetes to make fermentation in 18%～20% the enzymolysis solution after adjustment, the controlled fermentation temperature stirs 4 times below 30 ℃ every day between yeast phase.
8. such as claim 2 or 6 or 7 described Semen sojae atricolor method for preparing medicated wine, it is characterized in that: described filtration procedure can change into: the fermented liquid residual sugar is down to below 5% and is filtered, squeeze and filter gets former wine, in former wine, add the sulfurous gas of 30mg/L, the product temperature control is at 20 ℃, sealed fermenting, and the fermented liquid residual sugar is down to below 0.5%, filter, filtrate is put into container.
9. Semen sojae atricolor method for preparing medicated wine as claimed in claim 2 or claim 3 is characterized in that: described soya-bean milk is Semen sojae atricolor through cleaning, immersion, beans and quality than making in 1: 10 ratio defibrination.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104877844A (en) * | 2015-06-24 | 2015-09-02 | 浙江小二黑食品有限公司 | Novel red wine in which black soya bean enzymatic hydrolysate is added |
| CN105132240A (en) * | 2015-09-07 | 2015-12-09 | 谭诺夫 | Method for brewing fully-fermented nutritional soybean wine |
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| JP2007020514A (en) * | 2005-07-20 | 2007-02-01 | Kazuhiro Tsutsumi | Black soybean shochu and method for producing the same |
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